Easy Lentil Soup

An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side in a matter of minutes.

• 2 Tbsp water (or sub oil of choice, such as avocado or coconut)
• 2 cloves garlic, minced (or sub 2 Tbsp garlic-infused oil*)
• 1/2 white onion, diced
• 4 large carrots, thinly sliced
• 4 stalks celery, thinly sliced
• dash salt and pepper, to taste
• 3 cups yellow or red baby potatoes, roughly chopped into bite-size pieces
• 4 cups vegetable broth
• 2-3 sprigs fresh rosemary or thyme (I used a bit of both)
• 1 cup uncooked lentils, thoroughly rinsed and drained
• 2 cups chopped kale

Instructions:

1. Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery.
2. Season with salt and pepper. Stir.
3. Sauté until slightly tender and golden brown. 
4. Add potatoes and season, as needed.
5. Stir and cook for 2 minutes more.
6. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer.
7. Add lentils and stir.
8. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
9. Add your greens, stir, and cover.
10. Cook for 3-4 minutes more to wilt.
11. Adjust seasonings, as needed.

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